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Melanie Munk, Features Editor munk@heraldnet.com

The Forum: 'Crispy lodge halibut' from Josephine

By Judyrae Kruse
Herald Columnist

If you're the designated dinner fixer this Sunday, and your mom's a fish fancier, capitalize on it!

Since fresh halibut is readily available right now, you might make that your fish of choice. In which case, as luck would have it, here's a spanking new must-try technique for preparing it.

Crispy lodge halibut (even the name twangs your tastebuds, doesn't it?) is borrowed from "Josephine -- The Spirit Lives On,'' that wonderful cookbook I told you about a couple of weeks ago.

By the way, if you missed or misplaced the particulars for connecting with this delicious cook's delight, here they are again. "Josephine'' can be purchased for $12 a copy at the front desk of Josephine Sunset Home, 9901 272nd Place NW, Stanwood.

To order by mail, send a check or money order for $17 ($12 purchase price plus $5 for shipping and handling) per copy to Josephine Sunset Home, 9901 272nd Place NW, Stanwood, WA 98292.

That said, what say we all plan a menu featuring:



Crispy lodge halibut



1/2 cup butter or margarine



2 cups Ritz cracker crumbs (do not substitute other type of cracker crumbs)



1 teaspoon dill weed



1 teaspoon garlic salt



1 teaspoon onion salt



1 teaspoon Beau Monde seasoning



1 cup grated Monterey jack, Romano or Parmesan cheese



2 eggs, beaten



1-2 pounds halibut, rinsed, patted dry, cut in 2-inch cubes

Preheat oven to 350 degrees. Melt butter or margarine in a 9-by-13-inch baking pan. Mix cracker crumbs with dill weed, garlic and onion salts, Beau Monde seasoning and cheese, mixing thoroughly.

Roll halibut cubes in beaten eggs, then roll in crumb mixture to coat. T

urn coated cubes in butter or margarine in baking pan and bake for about 20 minutes or until fish flakes. Avoid overcooking fish.



SOS: Everett reader Linda Happy tells us, "I'm looking for a simple recipe my mother used in the late 1960s for orange Grape-Nuts muffins. It was basic, with orange peel, orange juice concentrate and Grape-Nuts cereal.

"It wasn't a difficult recipe, as I recall, but I don't have the know-how to trial-and-error adjust the ingredients. Thank you in advance if anyone can find this recipe for me!''

If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.



The next Forum will appear in Monday's Time Out section. Meanwhile, have a marvelous Mother's Day!